Daikon – recipe ingredient

Daikon - it is believed that this variety of radish was obtained in ancient times by the Japanese by the breeding method - the Asian group of varieties of Radish (Raphanus), growing in China. The translation of the Japanese name is “big root”. The Indian name is “muli”. In the literature there are various versions of Russian names: "sweet radish", "white radish". Daikon is a low-calorie product, 100 grams of Japanese radish contain 21 kilocalories and provide 34% of the daily vitamin C requirement. It has also been found that the vegetable contains an active enzyme that helps digest starchy foods.

Recipes that use daikon